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Taiwanese Beef Noodle Soup
Taiwan's iconic bowl of braised beef in a spiced soy broth with wide noodles and pickled mustard greens.
Total time
150 min
Prep
20 min
Cook
130 min
Difficulty
medium
Cuisine
Asian
Ingredients
800gbeef shank or chuck, cut in large pieces
400gwide Chinese noodles
1onion, diced
4 clovesgarlic, minced
2cmfresh ginger, sliced
4 tbspdoubanjiang
4 tbspsoy sauce
2 tbspdark soy sauce
2 tbspShaoxing wine
1 tbspsugar
3star anise
1cinnamon stick
4spring onions, sliced
pickled mustard greensto serve
Instructions
1
Brown beef in batches in oil, set aside.
2
Fry onion, garlic and ginger until soft, add doubanjiang.
3
Add soy sauces, wine, sugar and spices, stir well.
4
Return beef, add enough water to cover.
5
Braise covered on low heat 2 hours until very tender.
6
Cook noodles, divide between deep bowls.
7
Add beef and ladle broth over, top with spring onions and pickled mustard greens.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
126
Protein
6.5g
Fat
3.2g
Carbs
19.8g
Fiber
4.4g
Sodium
1855mg
Reviews
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